Meat products handbook practical science and technology

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowl...

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Bibliographic Details
Main Author: Feiner, Gerhard.
Format: eBook
Language: English
Published: Cambridge : Woodhead Publishing, 2006.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Meat.
Meat industry and trade.
elektronické knihy
electronic books
ISBN: 9781845691721
9781845690502
9781628703870
9780849380105
Physical Description: 1 online zdroj (xxii, 648 pages) : illustrations.

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020 |a 9781845691721  |q (ebook) 
020 |a 9781845690502  |q (ebook) 
020 |a 9781628703870  |q (ebook) 
020 |z 9780849380105 
035 |a (OCoLC)123979191  |z (OCoLC)85866928  |z (OCoLC)150361440  |z (OCoLC)756261068 
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100 1 |a Feiner, Gerhard. 
245 1 0 |a Meat products handbook  |h [elektronický zdroj] :  |b practical science and technology /  |c Gerhard Feiner. 
260 |a Cambridge :  |b Woodhead Publishing,  |c 2006. 
300 |a 1 online zdroj (xxii, 648 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science, technology and nutrition 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Meat composition and additives -- pt. 2. Technologies for particular meat products -- pt. 3. Quality and safety issues. 
520 |a There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R & D, quality and production managers in meat processing. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Meat. 
650 0 |a Meat industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Feiner, Gerhard.  |t Meat products handbook.  |d Cambridge : Woodhead Pub., 2006  |z 9781845690502  |z 1845690508  |w (OCoLC)76797590 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpMPHPST0H/meat_products_handbook__practical_science_and_technology  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79380  |d 79380 

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